The ultimate umami-packed comfort food—with a spicy twist!

Growing up, my family stuffed everything except mushrooms. So now? We’re making up for lost time in the most delicious way possible. These juicy, spicy, cheesy caps are hearty enough for dinner, but fancy enough for entertaining. Serve them with a green salad or roasted veggies and call it a (very satisfying) meal!

Print

Servings 0

Ingredients

• 16 large cremini (baby bella) mushrooms
• ½ red bell pepper (coarsely chopped)
• 2 garlic cloves
• 2 tbsp fresh parsley
• 2 tbsp extra-virgin olive oil
• 2 tbsp raw coconut oil or extra-virgin olive oil
• 1 medium yellow onion (minced)
• 1 lb uncooked chicken sausage (casings removed)
• ⅓ cup ground flaxseed
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• Nonstick olive or coconut oil spray
• 1 cup arrabbiata sauce (store-bought or homemade)
• ¼ cup grated Pecorino (optional but delish)

Get Recipe Ingredients

Instructions

• Preheat oven to 375°F and line a baking sheet with parchment or a silicone mat.
• Stem the mushrooms and place the caps in a bowl. Toss the stems into a food processor with the bell pepper, garlic, parsley, and olive oil. Pulse until finely chopped.
• Sauté the onion in 1 tbsp coconut oil over medium heat until soft (about 8 mins). Add sausage and cook, breaking it up, for about 10 minutes until browned.
• Stir in the mushroom mixture, flaxseed, salt, and pepper. Cook 3–4 more minutes until everything’s well combined.
• Spray the mushroom caps with oil and place them round-side down on the baking sheet. Fill each one with stuffing and press down with the back of a spoon.
• Top with Pecorino, if using, and bake for 20–25 minutes, until golden and sizzling.
• Serve hot with a generous dollop of arrabbiata sauce on each one.

Stuffed with flavor, spiked with spice, and totally crowd-pleasing. 🍽️
These mushrooms don’t mess around.